About Me

I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.

Tuesday, April 16, 2013

Creamy Enchilada Soup with Black Beans

My heart goes out to the victims and families in Boston. I hope that they find peace and healing during such a difficult time.

It's finally starting to warm up out there! The sun is starting to come out and I'm sure we can all relate when I say that it feels like Prozac from the sky! Oh how I love the sun. But, it's still not too warm for another rich and creamy soup to keep us company during the cooler evening. I made this after discovering a random block of cream cheese in my fridge. I'm sure at some point I had a reason for purchasing it, but it had long escaped me, never to return. However, I'm glad I did, because otherwise this soup never would have made it's grand entrance into our home.

I know I've mentioned this before, but I love salsa verde. I love ANYTHING that calls for it, so I knew that I would love this soup before ever trying it. It's got such a smooth texture, but a nice tangy flavor, making for a very satisfying meal. The rice and beans really bulk it up too. The only change I would make for next time is only adding a half a block of cream cheese instead of the entire thing. It would be enough to make it creamy, but not quite as thick.

In
a large pan, combine broth, enchilada sauce, water, cumin, chile
powder, onion powder, and garlic powder. Bring to a boil. Add rice
and lower heat to a simmer. Cook for about 30 minutes, until rice is
cooked through and soft. Add corn (no need to thaw if frozen), beans,
and chicken. Cook for about five minutes. Add cream cheese, stir until
melted and combined. Remove from heat, and serve. Garnish as desired.

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